I wouldn't be in a all-fired hurry to jump into grain brewing. It really is another kettle of fish with a lot more areas to make mistakes or have problems. The education can be brutal considering the longer brew day and when a batch sucks after a bunch of effort it is tough to bear.
After that bit of discouragement... At least get the other areas down pat before delving into a more complicated process.
Fellow brewing brother Euge...allow me to disagree just a moment (sorry, been drinking too much extract brew and this borders on PWD).
I have found that all grain is no more effort than extract. It adds about an hour to the brew day in my case. More if you are less experienced but the gap closes with experience. I basically started with all grain and after reading all the trials and tribulations of extract brewers went back to that to experience what the extract brewers were experiencing so I would have a better understanding. I found myself limited as a result and struggle to duplicate what I can with all grain and find it actually more frustrating, which is the opposite reason I brew my own. I regressed in a sense.
Yes, the education can be brutal if you let it, but the rewards are synergistic if you just let it happen. It's the attitude of why you brew that matters. Not time or effort.
Personally I am making some very good brews with extract now. This is a side of the art I never really got to experience and would have no problem if this is all I had to my disposal from here on out.
I've said enough.
But thanks to you I have come to know and love the art of making sausage!!!
OK, the Tubercle is singing off and makes apologies for highjacking. Back to good and wholesome advise for the new brewer.